Cut off the root end and remove the outermost layer of the spring onions; slice both the bulb and leaves into thin rings. Remove the stalk and seeds from the chilli pepper and chop finely.

Heat 4 tbsp ghee in a wide, non-stick frying pan and gently fry the spring onions and the chopped chilli over a low heat for 12 minutes, stirring frequently.

Toast the cumin seeds for about 30 seconds in a small non-stick frying pan over a fairly high heat,

stirring continuously with a wooden spatula or spoon; when they start to jump about, they are done. Remove from the heat immediately and set aside.

Mix the tomato puree with 2 tbsp hot water and stir into the onions over a moderate heat for 1 minute to allow excess moisture to evaporate. Break the eggs into a large mixing bowl and beat briefly with a pinch of salt.

With the heat on very low under the frying pan containing the onions, pour in the beaten eggs; stir until the egg mixture has thickened but is still very creamy (about 1 - 1 1/2 minutes). Remove from the heat, quickly add the cream (have this ready warmed), the cumin seeds and chopped coriander leaves and stir for about 1/2 - 1 minute.

Serve at once on very hot plates.